A lot of the Pizzarium style pizze use a high W rated flour.
Poor quality flours, unusable for bread making
120 - 160
Weak flours, appropriate for the production of Biscotti
160 - 250
Medium or average strength flours, used for soft doughs (paste molli) in the production of Pugliese, ciabatta, Francese, pane piuma, etc., for firm doughs (paste dure) in the production of pane ferrarese , and also for the refreshment of natural yeast (lievito naturale).
250 - 310
Flours of strength obtained from high quality national wheat and strong wheat of national or foreign origin, used in the production of maggiolino, baguette, rosetta, soffiato, & biove.
310 - 320
Flours extracted from strong wheat, used primarily for doughs with a long fermentation, indirect method doughs employing a biga or lieviti (natural yeasts) with long rises, or for sweet raised doughs such as pandoro, panettone, veneziane, etc.